Bhurji & Toast

Scrambled eggs (bhurji) is one of the most common ways to prepare eggs. Feel free to substitute potatoes or scallions with tomatoes or other vegetables.

makes 4 servings


3 tbsp ghee

1 Tbsp mustard seeds

1 cup potato, cubed into 1/2 inch pieces

1 Tbsp unpeeled grated ginger

1/2 tsp turmeric

1 tsp black pepper

1 tsp salt

6 large eggs

2 Tbsp chopped cilantro

4 slices sourdough toast

1 cup scallions, minced

2 cups finely chopped spinach leaves

1 serrano pepper, minced



  1. In a preferably nonstick frying pan, heat up the ghee. When just shy of smoking, add the mustard seeds. Next add the potato and cook at medium heat for 3-4 minutes or until almost done. Add the ginger, turmeric, black pepper & salt.

  2. Meanwhile, whisk the eggs with the chopped cilantro and toast the sourdough.

  3. When the potatoes are almost done, add the scallions, spinach and serrano pepper. Cover the pan for 2-3 minutes, ensuring that the potatoes are tender. Turn the heat to medium and pour in the egg mixture and cook until soft scrambled.

  4. Serve the egg bhurji with toast.